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1.
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Preheat oven to 375 F and coat a 15-ounce baking dish with cooking spray.
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2.
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Bring a large 4-quart pot of water to boil for the pasta.
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Season with salt.
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While waiting for the water to boil, make the ricotta mixture and sauce.
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For the baked ricotta:
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1.
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In a small bowl mix ricotta, egg and a dash of salt and pepper.
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Spoon mixture into the prepared baking dish and bake for 30-35 minutes or until puffed up and slightly brown.
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Then remove it from the oven and let it cool 5 minutes.
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Then using a spatula or spoon, gently crumble the ricotta.
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Set aside.
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For the spicy tomato basil sauce:
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1.
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In a medium saucepan, combine olive oil, crushed tomatoes and their juices, garlic, salt, and red pepper.
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Turn on heat to medium-high and bring to a simmer.
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Reduce heat and simmer for 20-25 minutes.
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Season with salt to taste.
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Remove from heat and stir in basil.
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For the assembly:
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1.
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Once your pasta water is boiling, add the whole wheat penne and cook according to package directions.
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Then drain the pasta and return it to the pot.
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2.
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Mix finished tomato sauce with the pasta and top with crumbled ricotta.
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Top with grated Parmesan if desired.
